1 cut up chicken (4 lb.+)
1 med. onion, chopped
1 c. chopped celery with leaves
4 c. fresh corn or 2 lg. pkg. frozen corn
2 hard boiled eggs, shelled & chopped
Salt & pepper to taste
Rivels (see recipe below)

Cook chicken, celery and onion in about 5 quarts of water until it falls off bone. Remove chicken and debone, saving broth. Add chicken back to broth with corn, salt and pepper. Cook for about 10 minutes (simmer). Add rivels and chopped hard boiled eggs and simmer for 6 more minutes. Serves 10-16. Freezes well.

RIVELS FOR SOUP:

1 c. flour
1 pinch salt
1 egg
1/2 c. milk

Mix ingredients well and form into small crumbs. Drop into simmering soup.